I've always been confused about how to do this! Unless I'm using tiny squashes where each person would get a half of the squash, what do I do? Any tips on slicing it neatly so that the filling doesn't fall out all over the place? I always think they make great-looking centerpieces but I'm intimidated about serving them.

You can bake squash halves and then peel out some of the filling to make room (it can be repurposed into the stuffing). I like using acorn squashes for single servings (1 half squash/pp), but I recently rediscovered that red kuri squash is amazing, and so pretty. It would make a lovely centrepiece.